Baked Ham Sandwiches

Oxmoor House
12 sandwiches


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1 (11- to 12-pound) country ham
1 tablespoon whole cloves
1/2 cup firmly packed brown sugar
2 teaspoons dry mustard
1/4 cup all-purpose flour
2 tablespoons vinegar
24 slices white or rye bread, divided


Place ham in a large container; cover with cold water, and soak overnight. Drain ham, and scrub thoroughly with a stiff brush; rinse well with cold water.

Return ham to container, and cover with fresh cold water. Bring to a boil. Reduce heat; simmer 2 hours and 45 minutes or 15 minutes per pound. Let cool slightly.

Carefully remove ham from water; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond pattern, and stud with whole cloves. Place ham, fat side up, in a shallow roasting pan.

Combine sugar, mustard, flour, and vinegar; mix well. Coat ham with mixture. Bake, uncovered, at 350° for 30 minutes, basting occasionally. Transfer to a serving platter; cool completely. Cut into thin slices. To make sandwiches, place several ham slices between 2 bread slices; spread with mustard and mayonnaise.

Created date

February 2010